Saturday, August 28, 2010

Broccoli Casserole

When I go to the Black-eyed Pea restaurant or Cheddars I almost always get the broccoli casserole.  I have never attempted to make this myself, but I had a craving for it this weekend and we are trying not to eat out as much so I decided to make it myself with my own twist to it.  I read a few recipes, got an idea of what others had done and then made it how I thought it should be done.

Stephie's Broccoli Casserole Recipe
(I think this will be 6 large servings or 8 smaller servings.)
Heat over to 350.

1 can Low Fat/Low Sodium Cream of Mushroom Soup
14 oz bag Broccoli Florets
1 cup Uncooked Brown Rice
1 tbsp Butter
1 small onion, chopped small
1/2 tsp Ms. Dash Table Blend
1 pint cut up baby bella mushrooms
2 cups shredded Cheddar

Cook the rice as directed on package.  Steam the broccoli in the bag if it is the steamer type or in a steamer.  Sauté the chopped onions in the butter and sprinkle with the Ms. Dash.  Combine the mushroom soup, broccoli, cooked rice, onions, mushrooms and 1 1/2 cups of cheese in a large bowl.  Mix together well.  Oil a 2 liter casserole dish and put the mixture in the dish.  Top with the remainder of cheese.  Put in oven and back for 30 minutes.

Kerry grilled pork chops.  This was a wonderful dinner!!


  1. That looks great I might have to try it after we move. By the way, what is a 2 liter casserole dish?

  2. Well, that is what it said on the underside of the casserole dish. I am thinking 4 quarts?

  3. there's a great idea! I'll have to see if I can locate some gluten free mushroom soup and give it a try!